Ingredients:

  • lb Thinly Sliced Sirloin or Ribeye Steak
  • Large Yellow Onion, thinly sliced
  • tsp Olive Oil
  • /2 tsp Kosher Salt
  • /4 tsp Freshly Ground Black Pepper
  • oz Provolone Cheese, shredded (for filling)
  • Package Square Wonton Wrappers (approx. 50 sheets)
  • Vegetable Oil or Canola Oil, for frying
  • oz Cream Cheese, softened
  • oz Sharp Cheddar Cheese, shredded
  • oz Provolone Cheese, shredded (for dip)
  • /2 cup Milk or Half-and-Half
  • tbsp Worcestershire Sauce
  • tsp Dijon Mustard
  • /2 tsp Garlic Powder
  • /4 tsp Cayenne Pepper

Instructions:

  1. Prepare the Dip Base: Gently melt the cream cheese, shredded cheddar, and provolone in a saucepan over low heat, stirring constantly until smooth.
  2. Finish the Dip: Whisk in the milk/half-and-half, Worcestershire sauce, Dijon, garlic powder, and cayenne until the dip is smooth and velvety. Keep warm on the lowest setting.
  3. Caramelise Onions: Heat oil in a skillet over medium heat. Add onions, salt, and pepper. Cook slowly, stirring occasionally, until deeply golden brown and soft (about 15–20 minutes). Remove onions and set aside.
  4. Cook the Steak: Increase the heat to medium-high. Quickly sear the shaved steak in batches, breaking it up with a spoon, until just browned (1–2 minutes per batch).
  5. Combine Filling: Return all steak and the caramelised onions to the skillet. Remove from heat and stir in the 4 oz of shredded provolone until just melted and incorporated. Allow the filling to cool slightly.
  6. Assemble the Wontons: Place a wrapper on a clean surface. Brush all four edges lightly with water. Place 1 heaping teaspoon of filling in the centre. Fold into a triangle, press out any air, and seal firmly. Bring the two bottom corners of the triangle together, overlapping slightly, and seal with water to form a tortellini shape.
  7. Fry: Heat oil to 350°F (175°C). Working in small batches, carefully lower wontons into the hot oil. Fry for 2–3 minutes, turning once, until deep golden brown and crispy.
  8. Drain and Serve: Remove wontons with a slotted spoon and drain excess oil on paper towels. Serve immediately alongside the warm Spicy Provolone Dip.